There are as many recipes for Bruchetta (or Bruschetta) as there are cooks/chefs. This one started out being modelled on Kevin Brunelli’s tasty version at ‘Brunelli's’ on Main Western Road.
Ingredients
- 2 Turkish rolls / 4 thick slices of Italian bread
- 2 Oven roasted capsicums
- 2 Bocconcini cheese (the big, egg-sized ones)
- 1 Clove garlic
- 2 - 3 Tablespoons butter
- 2 - 3 Tablespoons Extra Virgin Olive Oil
- 1 - 2 Tablespoons chopped Basil (well bruised)
Preparation
Grated parmesan and light balsamic vinaigrette for final garnish
Drain capsicum then place on paper towels. Pat well with more paper towels. Obviously, if you are one of those people who roast your own capsicum, all you will need to do is peel off the charred skin!
Chop capsicum into bite sized pieces & put on fresh paper towels. Pat again & leave to one side. Slice Bocconcini. Chop Basil.
Mix oil & butter together with a crushed clove of garlic (or sliced into about 4 pieces). Melt butter, oil & garlic mix until warm & liquid.
Toast bread on both sides. Spread one side with butter mix. Top with capsicum and sliced bocconcini; sprinkle with chopped basil.
Put back under the grill and toast until cheese just starts to melt. Sprinkle with grated parmesan & serve with a drizzle of light balsamic vinaigrette.
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